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The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!

The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!
Related:  baking

cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.

Whisk Kid Selecting a cart is the first of my troubles. It happens all too often that I grab the handle of one in a row, confidently tug it in my direction and consequently find myself reeling backward with neither my balance nor dignity. Or the cart. Then, if I am to victoriously retrieve a cart from its resting place, I always find it difficult to excuse myself from the surrounding environment. However, things such as this are not truly in my nature. So I wait. When I am finally permitted entrance into the hallowed halls of Meijer/VG's/Walmart/Kroger, I am presented with further trials. There are sections of groceries stores that I will go as far as saying I am proficient at navigating: But, however well I can navigate my way around the aisles (and down the baking one), I'm not healthy enough to live on the easily-accessed alone. So I dive into the mess with all of the other college students, many of whom are also confused, lost and new to shopping for themselves. But how silly is that? A toaster.

Strawberry Cake From Scratch I want to share with you my absolute most favorite recipe for homemade strawberry cake. For some reason, good from-scratch strawberry cake recipes are really hard to find. There are a wealth of recipes that use strawberry-flavored jello, strawberry extract, and a boxed cake mix but what if you want to make a cake to put a dent in that gallon bag of strawberries you have in the freezer? If you ask me, strawberries just might be the world’s most perfect fruit. Decadent enough to be considered dessert on their own, they most certainly don’t need artificially flavored Jello and food coloring to bring out the best in them. If you are still looking for a good, completely-from-scratch strawberry cake without Yellow No. 5 and Red No. 6, this should go on the top of your must-try list. “This is so cool! My husband was really excited. I was a little surprised myself. I’m most definitely not anti-packaged foods. This has been the most popular recipe on my site for over 3 years now. Ingredients Notes

Pumpkin Fudge {Dairy Free} it’s My favorite time of the year… I love Autumn. I love cool weather and rainy days. I love the warm nourishing foods we get to enjoy this time of the year. I love to create fun treats that I can give to my family. I use wholesome ingredients in my desserts like coconut oil, coconut butter, grass fed butter and natural sweeteners like raw honey and pure maple syrup. 2 cup coconut butter {how to make coconut butter}1 1/2 cup organic pumpkin puree2/3 cup pure maple syrup or raw honey1 teaspoon vanilla extract1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon saltextra cinnamon for dusting (optional) About the author: Tiffany is a real food mama who lives in Oregon.

How to Milk an Almond (fresh homemade almond milk, easy) Fresh raw almond milk is delicious, healthy, unprocessed, and economical. There is no waste, no unrecyclable plastic-lined tetra-pak boxes or cartons to put in landfills and drink BPA out of, and this tastes much, much better than storebought. The resulting almond meal is a free bonus, useful in cookies, crumb crusts, porridge, granolas, or in lieu of bread crumbs in stuffings and dressings, breaded crusts, etc. To make a half gallon (or 2 liters) of delicious fresh almond milk, you will need: about a pound (or roughly half a kilo) of fresh raw almonds out of the shellA blender or food processorA large bowl to strain intoA mesh bag or cheesecloth for first strainingA reusable fine wire mesh coffee cone or fine muslin bag for second strainingA half gallon or 2 liter refrigerator jug to keep it inA few pinches of salt (optional)Sweetener of your choice, to taste (optional)

{DIY sugar cubes} Why not spruce up the way you serve coffee or (iced) tea? Last night I played around with sugar a little and made my own sugar cubes. It’s really easy to make and so cute to look at! You should give it a try! What you’ll need: granulated white and/or brown sugarwaterbowlteaspoonice cube tray or candy mold How to: Pour about 1/2 cup of sugar into a bowl.Use a teaspoon to pour small amounts of water on the sugar, little by little, and mix until it is a paste-like consistency. I decided on just using the sugar plain. I’m partying here! Grown-Up Birthday Cake recipe from food52 Author Notes: I had already started to make my mom's go-to birthday cake--a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago--when I realized I didn't have the 1 cup of vegetable oil the recipe called for. So, hello olive oil substitute! I did worry that it would overwhelm the delicate taste, but it actually turned out beautifully--richer than the veg oil version and very moist. - Midge (less)Author Notes: I had already started to make my mom's go-to birthday cake--a yellow cake made with white wine that she cribbed from the Chicago Tribune eons ago--when (…more) - Midge Food52 Review: We've wanted to award this beauty a Wildcard win for some time but Jenny beat us to it: Serves a birthday party yellow cake bittersweet chocolate buttercream icing This recipe is a Wildcard Contest Winner! Popular on Food52 and Provisions Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Cinnamon-Rhubarb Muffins user reviews made it? RATE IT! by KayBow, 7/16/2014 Baked up very nice. I used 3 cups of very tender young rhubarb. by Kls14, 7/12/2014 Very tasty by user-3479071, 6/8/2014 This recipe is awesome! by Sarhill1, 6/1/2014 This is an easy and perfect way to use rhubarb, the sweet tart combination is great! by user-3349224, 4/19/2014 by Oldestwin, 7/16/2013 I made this 2 different times and added blueberries to the recipe and both my son and my son-in-law loved them...they were taking 4 of them for breakfast! by Haleysmom, 7/1/2013 I have not done much baking for over a year because I have to be strict with a gluten free diet. by AuntieDe, 6/13/2013 These were fabulous! by ENS, 6/9/2013 These are fine but I barely taste the rhubarb. by MissyU, 7/24/2012 I've made this recipe 2x and both times the muffins were delicious. by kcherry6, 4/24/2012 I was so impressed with the way these muffins turned out! by IL, 7/18/2011 Tasty! by sk88, 6/26/2010 Absolutely wonderful breakfast muffins.

Sustainable Living on a Budget » Welcome Artisan Bread in Five Minutes a Day And I’m not even kidding! Easiest. Recipe. If you’ve been intimidated to make homemade bread, your store bought days are over. Recipe for Homemade Artisan Bread makes 3 loaves 3 cups lukewarm water1 1/2 tablespoons granulated yeast1 1/2 tablespoons kosher or other course salt6 1/2 cups unbleached all purpose flourcornmeal for pizza peel (optional) 1. 2. 3. 4. 5. 6. 7. 8. Now slice and add lots of butter or strawberry jam. Thanks to my brother, Ramon, for taking the time to teach me.

Leprechaun Trap Cake This may look like a perfectly innocent cake meant to lure a leprechaun to the top but it has a few secrets. Secret #1: Beneath the pile of gold coins are fragile bars, when the leprechaun approaches to grab the coins he’ll fall into the pit and be trapped. Secret #2: There is a rainbow hiding inside the cake. The leprechaun will discover this as he eats his way to freedom. Have you heard of Leprechaun traps? I decided that my angel food cake pan, with the hole in the middles, would make an excellent shape for a leprechaun trap. To read the complete how-to for this cake please click on MORE. To form the rainbow in this cake I used the method shown here at Omnomicon which is very simple — separate your cake batter, color each section, then pour it into your cake pan one color on top of the next. You can see this effect in the image above from Omnomicon, the color poured in last is much more prominent than the color that went first, which is squeezed and spread around the bottom. Notes: